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20-Minutes Sourdough Crepes

These rich and rustic 20-Minute Sourdough Crepes will have everyone gathering around the cast-iron skillet, mouths watering and stomachs growling! Don’t believe me? Just give this quick and easy recipe a try!
Course: Breakfast
Cuisine: American
Keyword: 20-Minute, breakfast, cast iron, cream cheese, crepes, fermented foods, sourdough
Servings: 4


  • cast iron skillet


  • 8 Eggs
  • ¾ C. Milk
  • 1 C. Sourdough starter unfed & hungry
  • ¼ Tsp. Salt
  • 2 Tbsp. Sugar
  • 1 Tsp. Vanilla

Cream Cheese Filling

  • 4 Tbsp. Cream Cheese
  • 4 c. Powdered Sugar
  • 1 Tbsp. Milk Or more for a runnier texture
  • 1 Tsp. Vanilla


  • Add all ingredients to a stand mixer and beat with the whisk attachment until smooth and frothy. The batter will be runny and have tiny bubbles when it is ready.
  • Preheat a cast iron skillet over medium heat and add a bit of butter. Pour a very thin layer of crepe batter into the skillet. Allow it to cook fully before flipping. It is ready to flip when there are small bubbles in the center and the edges look matte, about 2 minutes. 
  • Fill the crepes with cream cheese filling.

Cream Cheese Filling

  • Add all ingredients to a stand mixer with whisk attachment. Beat until it is fluffy with a frosting-like texture. For a runnier filling, add an extra tablespoon of milk. For a puffier filling, use less milk.